Confit Soup: Cabbage and Goose

Name: Confit Soup: Cabbage and Goose
Ingredients: 3 pieces Quick Goose Confit or purchased confit, meat removed from the bones and torn into ½-inch (1-cm) pieces (1½ cups, 270 g), or leftover cooked goose; Freshly ground black pepper, to taste; ¾ pound (360 g) Jerusalem artichokes, peeled and cut into ¾-inch (1-cm) dice; 1 pound (450 g) white cabbage, cored, tough outside leaves removed, and cut in ½-inch (1-cm) squares; 4 cups (1 l) Goose Stock; 7 sage leaves, cut across into narrow strips; 1 teaspoon kosher salt

Preparation info

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup using winter vegetables is very good on the first day, but better on the second. If you have enough stock and ingredients, double the recipe. Any extras will freeze well.

Ingredients

4 cups (1 l) Goose Stock
¾ pound (360<

Starter
Gluten-free
Winter
Soup

Method

In a medium saucepan, bring the stock to a boil. Add the Jerusalem artichokes. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the cabbage, sage, and salt. Return to a boil and cook for 5 minutes. Stir in the goose confit or goose and pepper. Heat through.